Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1887-11-28

of finely sifted sugar. Dry the flour
in the oven, and then mix in one
dessertspoonful of baking-powder,
then the sugar, and rub in the butter
until Won have a smooth dough.
Press the dough with your hand un-
til it is about a quarter of an inch
thick, then place it in your tins on
buttered paper, pinch round the
edges with your finger and thumb,
and ornament the top with comfts
or lemOn-peel cut in small pieces.
Bake in a moderate oven fifteen or
twenty minutes.
FLANNEL-CAKEs.-One cup of In
dian meal, two of flour, three of
boiling milk, quarter of cupful of
liquid yeast Cor barm) one teaspoon
full of salt, one tablespoonful of SUI
gar, two of butter. Have the milk
boiling, and pour it on the meal and
butter. When cool, add the flour,
salt, sugar, and yeast, which have
been dissolved in four tablespoonful
of cold water. Let the mixture rise
over night, and fry on a hot griddle.
To MAKE BREAD QUiCKLr AND
EAsILY.-Weigh two pounds of the
best flour. and rub in one teaspoon
ful of salt, then mix gradually pen
nyworth of German yeast with pint
and half of lukewarm water; work
this into the hou-, and let it stand
for a couple of hours to rise, after
which you can slightly knead and
make up into loaves, place in your
tins, and bake in a quick oven. The
above quantity will make four good
loaves.
SPONGE CAKE.-Male pan a lit
tie warm, put nine eggs in, and add
one pound of loaf-dust sugar, and
beat all together with a whisk, till
the mass is a little thick; then add
one pound of flour, sifted, mix it
lightly with your hand, put paper
round and at the bottom of the TINS,
with a few currants or citron on the
paper at the bottom of the tins, add
the mixture, and put in the oven as
soon as possible.
CREAM WAFFLEs. - Sifted flour,
four cupfuls soda, cream tartar, and
salt, one teaspoonful of each; eggs,
three, cream, two cupfuls. Mix
the soda and cream-tartar and salt
with the dry flour: mix the beaten
yolks with the cream, and make a
smooth batter. Add the whites of
the eggs, beaten to a froth. Butter
the waffle irons, and fill three-quar-
tiers full. Bake light brown.
ACKNOWLEDGEMENTS of -four,
three ounces of butter beaten to
cream, two ounces of castor-sugar
mix the sugar and flour by degrees
with the butter; break in one small
egg, or half large one. Turn out
on a slightly Toured board, cut INTO
pieces, and roll out with the hands
into lengths twist each of these into
a knot, toss in castdr-sugar, and
bake about ten minutes.
Rock CAKE.-Half-pound of flour,
quarter-pOund of sifted sugar, two
ounces of candied peel, two ounces
of currants, quarter-pound of butter,
two teaspoonfuls of baking-powder,
little fiavoring, two eggs; stir all to-
gether. 1t must be very stiff. Make
into little cakes on Toured tin. pill
ing them as high and rough as pos
sible with two forks. Bake half an
hour.
DOUGHNUTs.-Six ounces of flour,
two ounces of castor-sugar. one ounce
of butter melted, One-third teaspoon
full of carbonate of soda dissolved in
a few drops of boiling water, little
more than one gill of sour milk kept
for two or three days.. half an egg ;
mix these to light paste, roll ont
half-inch thick, cut out into small
rounds. fry in hot lard.
GINGERBREAD.-Rub quarter-pOund
OF butter into one pound of flour,
then add half-ounce Cor less. if Xix
ed, of ground ginger and quarter
pound of moist sugar then stir in
three-quarters Of a pound of treacle,
and a teaspoonful Of carbonate of
soda dissolved in as much milk as
will make the mixture rather stiff.
BOLED-FLoUR GRUEL.-Where the
illness has been long and tedious,
and the strength reduced, the follow
ing will be found very useful: To
prepare the -four, put into basin as
much as it will hold, pressed tightly
down. Then tie a cloth over it, and
allow it TO boil for six hours. Then
take off the cloth. and let the flour
stand in the basin till next day, when
remove the crust which will have
formed, and put the remainder away
IN covered jar. For use, mix four
tablespoonfuls of the -four smoothly
into paste, then pour on it half a
pint of boiling milk or water, and
boil for ten minutes, constantly stir
ring 10 avoid Jumps. Brandy, sher-
~, lemon-juice. or cream may be
added, according to taste. Cruel
may also be made from baked -four,
but it is not so easy of digestion.
BEEF TEA.-Cut pound of gravy
beef into tiny dice, rejecting all skin
and fat Place the pieces in a brown
lar with a close-fitting lid, and over